Keto Middle Eastern Chicken Salad
Keto Middle Eastern Chicken Salad
Ingredients
Marinade
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon olive oil
- 1 clove garlic
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon plain full-fat yogurt
- Salt and pepper to taste
Salad
- 1 chicken breast
- ½ cup baby kale
- 4-5 cherry tomatoes
- 2 tablespoon black olives
- 1 small red pepperl
- ⅓ avocado
- 1 small cucumber
Dressing
- 1 ½ tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon coconut aminos
- ⅛ teaspoon apple cider vinegar
- Salt and pepper
Instructions
- Mix all the marinade ingredients together in a bowl and add the chicken breast. Coat in the marinade and set in the fridge for a few hours.
- Preheat the oven to 375˚F and place the refrigerated chicken on a parchment paper lined baking sheet. Roast in the oven for 30 to 40 minutes until cooked and juices run clear.
- Prepare the salad by chopping the tomatoes, avocado, olives, cucumber, kale and peppers and placing them in a small bowl. Keep them separate for now.
- Prepare the dressing by mixing all the ingredients together in a small bowl.
- When the chicken is cooked, remove from the oven and allow to rest for 3 minutes until cooled. Chop into small cubes and add to the salad. Add dressing to taste.
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